Dynamic microbial and metabolic changes during Apulian Caciocavallo cheesemaking and ripening produced according to a standardized protocol-Reference-Cited by-同舟云学术

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Dynamic microbial and metabolic changes during Apulian Caciocavallo cheesemaking and ripening produced according to a standardized protocol

Published:2024-09 Issue:9 Volume:107 Page:6541-6557
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Vacca Mirco^ORCID,Celano Giuseppe,Serale Nadia^ORCID,Costantino Giuseppe,Calabrese Francesco Maria,Calasso Maria^ORCID,De Angelis Maria

Publisher

American Dairy Science Association

Reference60 articles.

1. Microbiota of an Italian Grana-like cheese during manufacture and ripening, unraveled by 16S rRNA-based approaches;Alessandria;Appl. Environ. Microbiol.,2016

2. Spoilage potentials and antimicrobial resistance of Pseudomonas spp. isolated from cheeses;Arslan;J. Dairy Sci.,2011

3. Investigating the relationship between raw milk bacterial composition, as described by intergenic transcribed spacer-PCR fingerprinting, and pasture altitude;Bonizzi;J. Appl. Microbiol.,2009

4. Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters;Bottari;Int. J. Food Microbiol.,2013

5. Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant;Calasso;Food Microbiol.,2016

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Bioconservation of hard rent cheese using bacteriophages;Human and nation's health;2024-08-30

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